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Bread Machine Runner-Up
Wheat and Oats Bread

Jane Fry, Elk Falls, KS

2 - Pound Loaf

1 ¼ cups water (80ºF)
¼ cup honey or molasses
1 tablespoon butter
1 ½ teaspoons salt
½ cup old-fashioned oats, dry
½ cup whole wheat flour*
2 ¾ cups bread flour
1 ½ teaspoons active dry yeast
1 tablespoon vital wheat gluten

Place ingredients in bread machine pan in the order suggested by the manufacturer. Recommended cycle: BASIC/WHITE BREAD cycle; medium crust color. It is all right to open the machine and touch the dough to check its consistency. Do this about 5 minutes into the KNEAD cycle. The dough should form a soft ball around the kneading blade. If it is too dry, add liquid ½ to 1 tablespoon at a time; if it is too wet, add flour 1 tablespoon at a time until right dough consistency is reached. Remove bread from pan and cool on wire rack.

From the contestant - "This was a recipe that has been our family favorite for over 20 years. When I got my bread machine, I went to work adapting it to be 'machine' compatible. It worked so now I use the ease of the machine with my favorite recipes. Occasionally in the summer, I have to drop the amount of yeast down to 1 ¼ teaspoons. When I use the molasses, the bread is a much darker product than when I use the honey. I think the molasses gives a tastier product."

*Contestant used whole wheat flour milled from Kansas hard white wheat.